insider to ice cream mold


Handiness and functionality are the main features of INSIDER, a must in every laboratory because of its extreme versatility. Suitable for the preparation of inserts for ice-creams on a stick, semifreddi, baked creations, but also for the creation of chocolate, pastry or cereals bars and much more, the mould can be used from -60°C (-76°F) up to +230°C (+446°F), which makes INSIDER a perfect passe-partout in the hands of professionals.
Size:200 x 157 h 13 mm,

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